Eggless Pumpkin Pie

Pumpkins are available in India through the year and I use them in a number of traditional preparations. Whenever I cut a pumpkin, a pie made with it always came to my mind but somehow I was always intimidated with making a pumpkin pie. Reading this recipe made it sound and look approachable and delicious too. After all how could anything that had condensed milk not taste good?

I don’t think I can conceal my fondness for condensed milk delicacies. The number of cakes with condensed milk on divinetaste is testimony to this fact.In my humble opinion eggless cakes taste best when made with condensed milk. And when I stumbled upon this condensed milk pumpkin pie recipe in Cooking with Kurma, I couldn’t wait to give it a go.

Pumpkin Pie was one of the last dishes I made during my long stay at my parents place. The pie top had baked to a beautiful golden brown colour and the crust was tender and light. We enjoyed it warm from the oven with a scoop of vanilla ice cream. Whipped cream or lightly sweetened yogurt would be my next try when I make pumpkin pie again.

Eggless Pumpkin Pie Recipe

This recipe called for freshly-ground whole allspice berries. Since I didnt have them on hand, I substituted it with cinnamon, clove, nutmeg and dry ginger.

Ingredients:

For the crust:

140 gm (1 cup) unbleached plain flour

1/3 cup cold butter

1/2 teaspoon salt

5-7 tablespoons cold water

For the filling

2 cups (500 ml) Pumpkin puree

400g, 1 1/4 cups, sweetened condensed milk

2 tablespoons cornflour (cornstarch)

1 Â½ teaspoon cinnamon powder

3/4 teaspoon freshly-grated nutmeg

1/2 tsp ground cloves

1/2 tsp ginger powder

1/2 teaspoon salt

Prepare the crust:

Mix the flour with the salt and cut the cold butter into the flour using a pastry blender or with your fingers until you get coarse breadcrumbs. Alternatively, combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs. Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage. Gather the dough into a ball and chill well for an hour or two. Place the dough on a floured surface. Roll out the dough to a circle, approximately 12″ in diameter to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Prepare the edges and chill while you prepare the filling.

Prepare the filling:

For the pumpkin puree:

Cut the pumpkin into wedges. Scoop out the seeds, pith and fibre with the help of a spoon. Pre heat the oven to 350F/180C/4G. Place the pumpkin wedges cut side down on a lightly oiled baking sheet and bake in the oven for about 45 minutes to an hour or until the pumpkin is tender when pierced with a knife. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

To make the pie:

Pre-heat the oven to 200 C/390 F. In a bowl, mix in the pumpkin puree, condensed milk, cornflour, spices and salt and beat until there are no lumps. Spoon the filling into the chilled crust and level with the help of a palette knife. Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown. Allow to cool, cut into wedges and serve with whipped cream, vanilla ice cream or sweetened yogurt.

I really like this recipe, like you I too felt a little intimidated with making it, but will have to give it a go. I also a agree with you that anything with condense milk is a great hit in our house too.

I know this was posted aaages ago, but I thought I’d let you know I googled “eggless pumkpin pie recipe” and yours came up, looking the most appealing! It’s in the oven as I type, I’ll let you know how it goes!x

Hi Anu,
This pie looks fantastic. Just wondering if the cornflour and condensed milk is supposed to be whisked in with the pumpkin purée or is there any cooking involved. Just came across your blog and I must say your concoctions look so luscious and professional.

Sylvia: Thank you for your wonderful words. Yes, you need to mix in the condensed milk and the cornflour into the pumpkin puree and pour it into the prepared crust and then bake. No cooking before that.

My 3 year old is allergic to eggs so I have been searching for a recipe for a pumpkin pie and finally came across yours!! Thanks so much:) I couldn’t use the tofu recipes I found(not only does it sound….well…gross) but my son is also allergic to soy. I am going to try this tomorrow. I have to try it out before all of my husbands family comes for Thanksgiving! LOL. This is our first year in our new house and finally have enough room to host a Holiday Meal! Thanks Again so Much and I will be sure to let tou know how it turns out:)
~Busy Mom of 4!

I’m wondering if I can substitute whole soy milk for the condensed milk and still get a good texture. Help ! My daughter is on a trial to avoid milk products AND eggs. thanks for a quick reply if possible.

sherry: The condensed milk would be sweeter and thicker that whole soy milk so I suggest using 200 gm soy milk, 200 gm tofu and additional sugar to substitute the 400 gm condensed milk. It should work very well.

I’m an American expat living in Sweden and this was my 9th Thanksgiving outside of the US and the first time I decided to make pumpkin pie. I never made one before because my husband is allergic to eggs, and I never made ANY pie before anyway so I was intimidated. But I found your recipe last week and I made the pie today and it was AMAZING! It was the first pumpkin pie I’ve had in 9 years and it tasted just like the pies I remembered. Also, the consistency of the was exactly as it should be and the crust was perfect. And I was amazed that the first pie I ever made came out so well!

The only alterations I had to make was to add a bit more flour to the dough when I was making it yesterday because it ended up being very sticky. And I ended up having to cook the pie for an hour instead of 40 minutes. But it all came out brilliantly.

Thank you SO MUCH! I will continue to use this recipe, and now I plan on introducing pumpkin pie to my Swedish inlaws this Christmas 😉

I tried my hand at this and the pie came out to be absolutely delicious. It practically disappeared from the plate.
Ever since I made it for a get-together with frens here, they’ve been raving about it…thanks a lot for such a wonderful recipe.

Hello Anushruti! I love your website!! I love Indian food but sometimes, I want to eat some western treats, and it is so difficult to find these recipes without eggs, onion and garlic. So your website fills a huge void- and beautifully! I have made several of the recipes (strawberry cheesecake, fried rice, macaroni and cheese) and they have all turned out wonderfully! I hope that you may one day be able to publish a cookbook, particularly a cookbook with eggless western desserts! In the future, I hope that you might publish more pie recipes, particularly the ones with custard filling that usually contain eggs. Best wishes for all of your future endeavours!

I found this recipe while searching for a “real-food” eggless pumpkin pie for my son who is allergic to eggs. So many recipes use replacements that aren’t very appetizing. This recipe ended up being the best pumpkin pie I’ve ever had. He’s asking for it again this year, and even said he wants it for his birthday. Thank you for the great blog and recipes. Being able to make traditional holiday foods for a young boy with allergies is a real blessing.

Second I know I’m posting this literally years after your post so I really really hope you will read and reply to me!!!- I just made this pie and its’ so difficult getting it to set! I baked it for several more minutes than prescribed but the filling still sticks to the knife and even though it might have cooked it feels like it’s sticky still! How do I fix this? Would chilling the pie overnight allow it to become more firm? Help!

dear anu,each time i open my laptop the first thing i do is to go into ur website,not for the recipes only but ur pictures and stories are like a breath of fresh air into my otherwise mundane life.thank a million!!!!!
lots of love and regards
shruthi

Thank you Anushruti..have been trying the cookies from your recipes..my family loved them..my inhabitions about baking are taken care of..thanks to your simple yet tasty recipes..all the best once again for this lovely website..vegetarian food presented in such a wonderful way is a bliss..c

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Welcome To DivineTaste!

I'm Anushruti RK, a recipe developer, food writer and photographer based in Mumbai, specializing in pure vegetarian and sattvik recipes. DivineTaste.com catalogues my quest for simple and exotic pleasures in food that lead to tremendous overall well being with simple healthful recipes, at times elaborate with occasional indulgences! Read more...